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What’s Fresh with Beth Irons: Rhubarb-Raspberry Crunch


1 cup white sugar

1 tablespoon instant tapioca

1 tablespoon cornstarch

1/8 teaspoon salt

4 cups rhubarb, cut into 1/2 inch pieces

1 cup raspberries

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter, chilled



1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

2. In a large bowl, combine sugar, tapioca, cornstarch and salt.3. Place rhubarb and raspberries into

3. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.

4.In a medium bowl, mix together brown sugar, flour and oats.

5.Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

6. Bake in preheated oven for 45 minutes, or until rhubarb is tender.